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Crepes:
Whisk together yolks, milk and soda water. Mix sugar, flour and salt and whisk into first preparation. When batter is smooth cover and chill for 1 hour. Heat a skillet 8 in (16 cm) and brush bottom with melted butter. Remove skillet from heat and pour batter, ¼ cup approximately, tilting and rotating skillet quickly to cover bottom.
Return skillet to heat and cook crepe for 30 seconds. Turn and cook on the other side. Remove and set aside. Repeat this procedure with rest of batter.
Batter will yield for 25 crepes approximately.
Passion Fruit Sauce:
Remove the pulp from the fruit and place it in the blender. Pulse the motor 2 or 3 times for 2 seconds to separate seed from pulp. Strain.
Melt butter in a skillet and add sugar and passion fruit pulp. Cook, stirring, until mixture is soft. Add orange and lemon juice and orange rind. Bring to a boil for 3 minutes and stir in rum.
Add crepes folded in 4 to the skillet and boil 2 or 3 minutes. Serve in individual dishes together with a scoop of ice cream or chantilly cream. Sprinkle some passion fruit seeds over.
If crepes are served in a serving dish, fold them in 4 and pour hot syrup over them. If desired broil them before serving.
Options for serving:
Vanilla ice cream
Chantilly cream
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